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Cream Cheese Flan (Flan de Queso - Guatemala)

Cream Cheese Flan
16 ounces cream cheese (at room temperature)
7 large eggs
1 (14 ounce) can sweetened condensed milk
1 cup whole milk
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Whip cream cheese, eggs and condensed milk in a blender or food processor. Add milk, sugar and vanilla extract; process until smooth.

Caramelized Sugar
1 cup granulated sugar

Cook sugar in a small heavy saucepan or a copper caramelizing pot over medium heat. Stir constantly until the sugar turns a honey color. As the sugar begins to dissolve, stir only occasionally. Once dissolved, continue cooking without stirring until it is a deep amber color. The color will change rapidly, so closely monitor the saucepan. Immediately after removing caramelized sugar from the burner, pour it into a 2-quart souffl? dish. Quickly tilt the dish in various directions so that the caramelized sugar coats the bottom and sides.

Pour the cream cheese mixture into the souffl? dish, and then place it in a water bath ? any shallow pan large enough to hold the dish with room to spare and filled with 1 inch of hot water. Bake the flan on the middle rack in a preheated 350 degree F oven for 1 hour and 20 minutes, or until a knife inserted off center comes out clean. The flan will puff completely, like a pumpkin pie, when it has finished baking.

Remove the flan from the oven and carefully lift the dish from the water bath.

Allow the flan to cool while you prepare the cookie crumb crust.

Cookie Crumb Crust
8 ounces chocolate wafer cookies
4 tablespoons lightly salted butter, melted

Grind half of the cookies in a food processor to make fine crumbs. Add remaining cookies to the crumbs and grind those. Pour in the melted butter and process for a few seconds to blend. Spread the cookie-crumb mixture evenly over the flan (which will have deflated a bit by now). Press very gently on the crumb mixture to pack it down. Allow the flan to cool to room temperature, then chill in the refrigerator for at least 4 hours so that the crust sets.

Unmold the flan by running a sharp, non-serrated knife around the inside of the souffl? dish. Invert the flan onto a serving platter. Cut it into 8 wedges to serve.

NOTE: vanilla wafers, gingersnaps or graham crackers may be substituted for the chocolate wafer cookies.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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